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CULINARY CULTURES

Dining Etiquette Tips for Asia Travelers

by Madelyn Miller

Of course you would not put your foot in your mouth at an elaborate dinner in Asia. Or would you.?

With tips from food and beverage experts at The Ritz-Carlton, Asia-Pacific hotels, travelers to Asia can “digest” foreign cultures through knowledge of food customs and dining etiquette.

For a local food experience in Japan, visit the food courts on the lower levels of major department stores; dozens of counters offer delicious take-away foods at budget prices.

In primarily Muslim countries such as Indonesia and Malaysia, don’t pick up or pass food with your left hand.

While in Korea, Indonesia and Malaysia, do not bring wine or champagne to the host who has invited you for dinner in his home.  These beverages clash with traditional food in Korea, and are culturally incorrect in Muslim countries. 

In China, never finish the bowl of rice served at the end of the meal (to show the host that you “couldn’t finish one more bite”).

In Japan and Korea, never pour your own beer; it is good manners to let your host do so and then return the favor.

Tipping is unnecessary in some parts of Asia, e.g. China, Japan, Korea and Singapore. 

Many Asia restaurants automatically tack on up to 10 percent service charge.

When having dim sum or yum cha, always pour tea for other guests first.  If someone returns the gesture, a vocal thank-you is not necessary – a simple tap on the table with a finger says it all.

In Malaysia, it is not impolite for a person to leave the table once he has finished; in fact, in larger households, it is considerate to pass on the place to someone waiting to eat.

In a Korean ritual of fellowship, someone will pass his own glass to a drinking partner and fill it with soju (Korean whiskey).  After the recipient drinks, that person continues by taking his own glass and filling it for another person at the table.

It is bad luck to stand your chopsticks vertically in your bowl of rice as this can refer to death. 

“Going Dutch” is never practiced at business meals in Korea.

-At a Chinese banquet, guests take the first serving by using the wide ends of the chopsticks or a spoon, never by using chopsticks to move food directly to the mouth from the serving platter.

In Indonesia and Malaysia, standard thank-you gifts are those brought for the hosts’ children.

To experience “real” local food, feel comfortable trying the dishes from street stalls in places such as Japan, Kuala Lumpur and Singapore. 

To honor a guest, the local host may first pick choice pieces with his or her own chopsticks to serve the visitor.

Photos by Dave Shultz

-Updated 4-1-99-

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